Homemade cheese Suluguni

 

Recipe cheese prepared in one step under the cut...

Cheese is a dense structure is layered, with a shiny surface type Suluguni or mozzarella.

Output: 4L of milk 600 g of cheese.

Need:

Cow milk, natural, not separated, a fat content of not less than 3, 2% , evening milk yield, bought in the village, where the authors are constantly buying milk for cheese and curd) – 4 l

Pills atsidin-pepsin 0.5 mg – 12P. (better of course rennet with the cheese factory, in the absence of the authors use pharmacy atsidin-pepsin ).

A whisk for beating.

A metal colander, preferably with feet.

Scoop .

Spoon.

Salt.

 





 

Preparation :

Grind (fanatically in the dust in a stone stupa tablet atsidin-pepsin (0.5 mg) 2таблетки in 1litre of milk. The authors took 3 tablets for 1 liter of milk.

Worn in the dust of the tablets directly in the mortar pour 125ml lukewarm boiled water (lukewarm!). Stir. (Pepsin is poorly soluble in water).

Milk – 4 liters pour into an enamel pan. Heat the milk so that it was barely warm (up to 32C not more!).

Further, taking in the left hand and a glass of diluted pepsin, slowly pour in pot with milk , stirring intensively at the same time the milk with a whisk, which is located in the right hand. After the liquid is poured into the milk, we still have some time to intensively stir the milk with a whisk. Leave at room temperature for the pan to rest for 10-15 minutes.

The pan placed on the cooking surface and preferably on the divider, especially if the pan is not thick. Slowly, stirring with a wooden spatula in one direction only (and not frantically in different directions as oars during rowing), heat the milk, to separate the serum. Heat without boiling – temperature limit from 80C to 90C!!! Better to 80C.

During heating in the pan will be formed cheese com. When the water is hot and the cheese kom will be formed, and he usually sticks to a while stirring on a wooden shovel , a pan should be set aside with the cooking surface (stove), remove the cheese ball in a strainer or bowl.

Com while cheese is still hot you have to pull as far as possible, to roll (e.g. a roll), squeeze with hands betraying the shape of a ball and place in a mold (bowl, pot, or other glass or enamel). After that, flatten the cheese any weight, not too heavy!. Several times drain the exuding serum. Give the cheese to stand for two hours. Then finally drain the whey and pour the cheese brine.

Brine – boiled with salt water. Add salt to taste, but the authors on 0,5 l of boiling water at least 3 tablespoons of salt with slide. It turns out the cheese is quite salty. Can fill cooled and quite hot brine, because the cheese has a smooth, dense structure (described previously in cheese pour the hot brine was impossible, for example..).

If at the stage when cheese com is still hot, pull it a little (without fanaticism!), to divide one part of a walnut or more, molded right into the hands of the balls and then place in the brine, you get a cheese like mozzarella.

All). published

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Source: bufetum.livejournal.com/33489.html